Mushroom Soup
Serves 4
Depending on the texture that you prefer, you can leave the mushrooms sliced in the broth or blitz in the food processor for a more traditional consistency.
Ingredients
2 tablespoons butter
1 kilogram mushrooms-mixed or single variety depending on your preference- finely sliced
2 cloves garlic – crushed
2 tablespoons chopped fresh herbs – eg parsley, chives, basil
1 litre chicken or vegetable stock
2 tablespoons cornflour
½ cup milk
Method
In a large pot, heat the butter
Add the mushrooms, garlic and herbs and cook until the mushrooms have exuded all their liquid and are just starting to brown.
Add the stock and bring to the boil
Simmer for about 10 minutes
Combine the cornflour with the milk and stir gently into the soup
Simmer approximately 2-3 minutes until the soup is slightly thickened
If you prefer the smoother consistency, allow to cool slightly and put through the food processor in batches.
Season well with salt and black pepper
